Citrus, honey and mustard-glazed pork chops
A quick and easy-to-prepare midweek meal.
Less than 30 minutes
1 medium orange, juice and grated peel
4 pork loin chops, 200g each
1 tbsp PnP olive oil
1 tbsp tarragon leaf
1 tbsp honey
1 tbsp dijon mustard
125 ml chicken stock
1 dash salt and milled pepper
Mix half the orange juice and peel in a bowl together with chops.
Heat oil in a non-stick pan and sear chops on both sides.
Add remaining ingredients, season, cover and cook for about 10 minutes, or until done.
Serve with creamy mashed potato.